This cake tasted good, but it was a failure. It created no gooey pudding on the bottom. We ate it and enjoyed it, but it wasn't what I wanted. I wouldn't make it again; I'll keep looking for a recipe that works.
Chocolate Pudding Cake
Notes: Dawn Dixon of Tucson, Arizona accompanies this gooey dessert with vanilla nonfat ice cream.
Yield: Makes 9 servings
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Amount per serving
- Calories: 288
- Calories from fat: 22%
- Protein: 3.9g
- Fat: 7.1g
- Saturated fat: 2.5g
- Carbohydrate: 56g
- Fiber: 1.5g
- Sodium: 224mg
- Cholesterol: 1.7mg
- About 2 tablespoons salad oil
- About 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup semisweet chocolate chips
- 6 tablespoons unsweetened cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 3/4 cup firmly packed brown sugar
- 1. Oil and flour an 8-inch square pan.
- 2. In a bowl, mix 1 cup all-purpose flour, granulated sugar, 1/4 cup chocolate chips, 2 tablespoons cocoa, baking powder, and salt. Add 2 tablespoons salad oil and 1/2 cup buttermilk; stir until the thick batter is evenly moistened. Scrape batter into prepared pan and spread level.
- 3. In the same bowl (no need to wash), mix brown sugar with remaining 1/4 cup cocoa and 1/4 cup chocolate chips. Scatter over batter in pan. Evenly pour remaining 1 cup buttermilk over brown sugar mixture; do not stir.
- 4. Bake in a 350° oven until edges of cake feel firm and spring back when lightly pressed, about 40 minutes.
- 5. Let cool in pan on a rack at least 15 minutes. Serve hot, warm, or at room temperature in bowls, scooping under cake to pan bottom to include pudding with each portion.
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